Community Table 🍽 Thai Red Curry The Right Way скачать в хорошем качестве

Community Table 🍽 Thai Red Curry The Right Way

We've all been making a huge mistake making Thai curries at home! But once you watch this video, you'll never go back. Here's the curry paste I use: https://amzn.to/2ZmqG4k THAI RED CURRY WITH CHICKEN, SQUASH AND GREEN BEANS Serves 4 to 6 1 can full fat coconut milk, refrigerated for an hour, not shaken 1 4-ounce can Thai red curry paste (recommended: Maesri; or 5 tablespoons of jarred curry paste) 2 cloves garlic, minced 2 teaspoons grated ginger (I use a microplane) 1 cup chicken broth or water 1 tablespoon sugar 1-2 teaspoons fish sauce 1/2 small kabocha squash, cut into 1 1/2-inch cubes, microwaved in water until almost tender 6 ounces (by weight) green beans, sliced on diagonal into 1-inch lengths 1 pound boneless, skinless chicken thighs (freeze for 30 minutes, then slice thinly) Zest of 1 lime, plus 1 wedge for juice Handful of Thai basil Set a large skillet over medium-low heat. Carefully scoop coconut cream (the thick, almost solid white stuff) out of the can into the skillet. Set aside the remaining liquid in the can for later. Cook the coconut cream about 5 minutes, until resembles yogurt, and is sizzling around the edges. Add curry paste, ginger and garlic. Turn heat up to medium. Saute until paste has deepened in colour, and oil starts to separate from the paste. Pour in chicken broth/water, remaining canned coconut liquid, sugar and fish sauce (start with 1 teaspoon, taste and add more if it’s not salty enough). Stir well and bring to a boil. Add squash, chicken and green beans. Stir well, and turn heat to low. Simmer for 15 minutes, until chicken and green beans are cooked through. Finish with lime zest, a squeeze of lime juice and a handful of basil. Serve over rice.